Christmas Gingerbread Cookies
Difficulty: β β βββ (easy)
Yield: 70 cookies
Ingredients:
For dough:
400 g all-purpose flour
75 g butter, room temperature
2 eggs
140 g powdered sugar
2 tablespoons honey
1 teaspoon baking soda
20 g store bought gingerbread spices (or 7 cloves, 1 teaspoon of anise, 1/2 teaspoon cinnamon, pinch of star anise)
For icing:
1 egg yolk
150 g powdered sugar
1/2 tablespoon lemon juice
neutral oil to grease baking tray
1 egg for eggwash
Preparations:
Preheat oven to 190ΛC.
Grease two baking trays.
Put all the dry ingredients for the gingerbread cookies into larger bowl and mix them together. Add butter, eggs and honey and knead until a smooth dough forms.
Sprinkle lightly your working desktop with some flour and roll out the dough to a thickness of about 5 mm. Cut out the cookies using cookie cutters of various shapes. Place them directly on the pre-greased baking trays. Bake for about 10 - 12 minutes or until the cookies begin to brown slightly.
Immediately after removing cookies out from the oven, brush them with some egg-wash. Allow to cool.
Meanwhile, prepare the icing. Mix together egg white, lemon juice and sugar to a slightly denser paste consistency. For icing use piping bag, plastic bag or plastic bottle. Draw the outlines first and let it dry (at least 1 hour). Dilute the icing with a little bit of a lemon juice and flood in the contours to form an even layer. Let dry completely. Once again, add some powdered sugar and decorate the white areas. You'll create a fine relief.











